Kerala Chicken Biriyani
Chicken biriyani is one of the most loved delicacies of Kerala. It can be served on all special occasions.
  • CourseChicken Recipes, Main Course
  • CuisineKerala
Servings
3servings
Servings
3servings
Ingredients
For Marinating Chicken
  • 600grams Chicken pieces(9 medium-sized pieces)
  • 1/4teaspoon Turmeric powder
  • 2tablespoons Curd
  • 1/4teaspoon Salt
For Cooking Rice
  • 2cups Kaima rice
  • 3 1/2cups Boiling water
  • 4numbers Cardamom
  • 6numbers Clove
  • 2small Cinnamon pieces
  • 1number Bay leaf
  • 1/2teaspoon Fennel seed
  • 1/2teaspoon Lime juice
  • 2tablespoons Ghee
  • Saltto taste
For Chicken Masala
  • 2 1/2cups Onionsliced
  • 1/2cup Tomatocubed
  • 2tablespoons Gingercrushed
  • 2tablespoons Garliccrushed
  • 6numbers Green chillicrushed
  • 1/2teaspoon Chilli powder
  • 1/2teaspoon Coriander powder
  • 1 1/4teaspoons Garam masala
  • 6numbers Cashew nutssoaked and ground to paste
  • 1/2cup coriander leaveschopped
  • 1/4cup Mint leaves,chopped
  • 2 tablespoons Ghee
  • Saltto taste
For Garnishing
  • 1 1/2cups Onionsliced
  • 1/4cup Cashew nuts
  • 2 tablespoons Raisins
  • 1/4cup coriander leaveschopped
  • 2tablespoons Mint leaves,chopped
  • 1pinch Saffron strands
  • 1/2 teaspoon Rose water
  • 2drops Pineapple essence
  • 1tablespoon Ghee
  • OilFor deep frying onion
Instructions
For Marinating Chicken
  1. Marinate the chicken pieces with all the ingredients listed under ‘For marinating chicken’. Cover and refrigerate for 2 hours.
For Cooking Rice
  1. Wash and soak the rice for 15 minutes. Drain the water and keep it aside.
  2. Heat ghee in a pan and add cardamom, clove, cinnamon, bay leaf, fennel seed, and rice. Stir for 5 minutes
  3. Add boiling water, salt, and lime juice. Cover and cook on low flame until the water is dried completely and the rice is cooked.
For Chicken Masala
  1. Heat ghee in a pan, saute the onion until it becomes golden. Add ginger, garlic, and green chilli, cook for a few minutes.
  2. Add chilli powder, coriander powder and garam masala with little water and saute until the oil separates.
  3. Add coriander leaf, mint leaf, tomato, and chicken, stir for a few minutes. Add the required amount of water and cook until the chicken is almost done.
  4. Finally, add cashew nut paste and cook until the chicken is done and the gravy is almost dry. (Do a taste test and add some lime juice if needed)
For Garnishing
  1. Heat ghee in a pan, fry the cashews and raisins, keep aside.
  2. Heat oil in a pan, add sliced onion, and deep fry until golden brown. Drain it on a paper towel.
  3. Soak the saffron strands in rose water and pineapple essence, keep aside.
For Layering the Biriyani
  1. Preheat the oven to 180°C for 10 minutes. Grease an ovenproof dish with some ghee and spread chicken masala.
  2. Sprinkle some fried onion, coriander leaves, mint leaves, cashew nuts, raisins, and saffron mix.
  3. Spread cooked rice and the remaining fried onion, coriander leaves, mint leaves, cashew nuts, raisins, and saffron mix. Cover the baking dish with aluminium foil. Bake for 20 minutes.
  4. Serve with pickle, raita, chutney, and pappad.
  5. NOTE – One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.

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